Red Wine Poached Pear Tarte Tatin

METHOD

1. Add the Cabernet Sauvignon Red Wine, sugar and spices to non-stick frying pan and warm on a low to medium heat until the sugar has dissolved

2. While the sugar is dissolving peel the pears, cut in half lengthways and remove the core. Carefully add the pears to the warm wine and simmer for 15 minutes, occasional turning the pears to ensure they are evenly coated

3. Remove the pears and set aside on a separate plate. Turn up the heat on the wine and whisk in a knob of butter and continue to boil until the wine turns syrupy, this should take approximately 15-20 minutes. You can check the syrup like consistency by seeing if it sticks to the back of a spoon

4. Pour the syrup into separate bowl and butter the bottom and sides of the frying pan to ensure the pears don’t stick, then pour the syrup back in and place the pears neatly around the pan cut side up

5. Roll out the puff pastry onto the pan tucking in the sides

6. Prick a couple of holes in the top and then bake in pre-heated oven at 200 degrees for 30 minutes

7. Leave to rest for five minutes and then carefully turn out onto a flat plate

8. Serve with a drizzle of double cream